Bechamel Sauce Recipe
Creamy, velvety Bechamel Sauce Recipe comes together in under 15 minutes—perfect for draping over lasagna, macaroni, or cozy casseroles with a golden finish.
Ingredients
- 4 tablespoons unsalted butter I reach for Land O’Lakes or Kerrygold for deep flavor
- ¼ cup all-purpose flour King Arthur brand if you’ve got it
- 3 cups whole milk warmed (sub: 2% or unsweetened almond milk for lighter taste)
- ½ teaspoon fine sea salt adjust to taste
- ¼ teaspoon freshly ground white pepper black pepper works in a pinch
- Pinch freshly grated nutmeg optional, but it adds that signature warmth
Instructions
- Melt the butter over medium-low heat in a heavy-bottomed saucepan. You want it shimmering, not browning.
- Sprinkle in the flour all at once, whisking briskly to form a paste (roux). Keep whisking until the raw flour smell fades.
- Slowly pour in the warm milk in a steady stream, whisking continuously.
- Once all the milk is added, cook and whisk frequently until the sauce thickens.
- Remove from heat; stir in salt, white pepper, and nutmeg. Taste and adjust seasoning. Strain if needed for a smoother consistency.
- Keep the sauce warm or set aside to cool for later use. Store leftovers properly for up to 4 days in the fridge or 2 months in the freezer.
Notes
For a smoother sauce, strain through a fine-mesh sieve. Use fresh ingredients for the best flavor outcomes. Substitute with different types of milk for varied tastes.
Nutrition
Calories: 200kcal
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